The VeganEgg Cookbook | Recipe + Giveaway!

A little less than two years ago, Follow Your Heart released the VeganEgg, and vegans everywhere rejoiced. The option to whip up scrambled eggs, french toast, and any other recipe that called for eggs was now available as a completely plant-based and delicious product! Using algal flour and protein, the VeganEgg not only looks and tastes like an egg, but also behaves like an egg in baking, which made it the first of its kind in this space.

I remember the first time I whipped up a batch of VeganEgg by whisking it with cold water, pouring it into a hot sizzling pan and moving it around with a spatula, watching it firm up and act just like scrambled eggs. It was weird (because I hadn’t done that in at least 13 years) but wonderful and I was instantly hooked. As I took the first few bites of it with toast and a sprinkle of parsley, my mind went wild with things I could do with it, and I did.

I’m thrilled to not only share my recipe here for a Spanish Omelette, but also am joining up with Follow Your Heart for a Breakfast Month Giveaway on instagram! It’s your chance to win a copy of this awesome cookbook!

Tortilla Española

Cook45mins

Total45mins

Authorolivesfordinner.com

Yield4servings

A traditional Spanish omelette has three components: eggs, potatoes and onion. The VeganEgg here provides a fluffy, eggy base that nestles perfectly between lightly caramelized onions and paper-thin potato slices. This simple but delicious dish tastes amazing straight out of the pan piping hot or lightly reheated the next day as leftovers.

Instructions

Heat 1 TB of the olive oil in a large cast iron pan over medium heat. Add in the sliced onions and allow to soften for about 5 minutes, or until they start to develop a little color, then transfer to a bowl.

Heat another 1 TB of olive oil in the same pan and add about half of the sliced potatoes. Allow to soften for several minutes, or until they develop some color around the edges. Remove from the pan, and add it to the bowl with the onions. Repeat the process with the remaining potatoes.

Heat the remaining 1 TB of oil in a 6-inch cast iron pan over medium heat.

While the oil is heating, whisk the VeganEgg and ice cold water together in a large bowl. Season with salt and pepper, then add the onions and potatoes to the bowl and stir gently to combine.

Pour the entire mixture into the cast-iron pan and allow to cook for 6-8 minutes. To flip, place a plate with a larger circumference than the pan over the top, and turn upside-down*. Then, place the edge of the plate into the edge of the pan farthest from you and slide it back into the pan, allowing it to cook for an additional 6-8 minutes.

It’s done when it’s flipped onto a plate again and holds its shape. If it’s still a bit loose after cooking it on both sides, reduce the heat a bit and allow it to cook for a few to several more minutes on each side.

Allow the omelette to rest and cool for a few minutes before slicing. Garnish with fresh chopped parsley, and extra salt and pepper, if desired.

Notes

* Don’t worry if the contents spill out a bit when you flip it. Simply reshape it gently with a spatula once you return it to the pan – it will firm up more as it cooks.

i make farinata, it’s like an italian version of socca where i use a thin chickpea flour batter over oil toasted rosemary, mustard seed, cumin, turmeric, pepper, with sauteed onion and sometimes mixed veggies or asparagus or for the grandkids, corn, cooked until firm, flipped to crisp both sides. this recipe reminds me of that and this looks wonderful!